Yield:

Nutrients per serving:

U.S. Diabetic exchanges per serving:

1/2 starch, 4 meat (1/2 carb)

Cook's Tips:

Fresh fish should be refrigerated promptly after purchasing and used within 1-2 days.

Salmon fillets are often sold with the skin intact. You can ask at the fish counter to have the skin removed. To remove the skin yourself, place fillet, skin side down, on Cutting Board. At one end, cut through to the skin using Chef's Knife. While firmly holding onto the skin, angle the knife and cut the flesh from the skin using a sawing motion.

Test fish for doneness by flaking with a fork at its thickest point. It should be opaque throughout.

To cook the salmon fillets over charcoal, prepare grill for direct cooking over medium coals. Brush fillets with butter mixture as recipe directs. Grill, covered, 8-10 minutes or until fish turns opaque and flakes easily with a fork.